So today is the first day of the new year and most food blogs will be posting lighter and healthier recipes, but not me, I’m giving you cake! But wait a minute. If you think about it, it’s a single layer cake made with Greek yogurt and grated zucchini, and the frosting is just a thin layer of ganache. So basically it really is a lighter and healthier recipe! Happy to do my part. Please.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CAKE LAYER:
- 1 cup All purpose flour
- 1 cup Granulated sugar
- ¼ cups Dark cocoa powder, sifted (the darkest you can find, look for dark cocoa)
- ½ teaspoon baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Fine salt
- 1 big egg
- 6 tablespoons Plain Greek yogurt
- 2 tablespoons Vegetable oil
- 2 tablespoons Hot brewed coffee (or hot water)
- 1 teaspoon pure vanilla extract
- 1 cup Grated zucchini (or substitute up to half the grated yellow squash)
- FOR THE GANACHE FILLING:
- 4 ounces, weight Semi-sweet or semi-bitter chocolate, chopped
- 4 ounces, liquid Heavy cream
Preparation
For the cake layer:
Preheat the oven to 350ºF. Spray the metal cake pan with Baker’s Joy and wrap the pan with insulated baking strips (optional, but they prevent the cake from forming a bump in the middle).
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt; put aside. In a medium bowl, whisk the eggs, Greek yogurt, oil, coffee and pure vanilla extract. Pour the wet mixture into a bowl containing the dry ingredients and mix well. Add grated zucchini and stir until combined.
Pour the batter into the cake pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool completely before filling with ganache.
For the ganache filling:
Place chopped chocolate in heatproof bowl; put aside. In a medium, heavy-bottomed saucepan, heat the cream until it comes to a boil (small bubbles form around the edges). Remove the cream from the heat and pour over the chocolate. Allow the chocolate and cream to infuse together for 2 minutes, then whisk gently until the two combine and become glossy, dark and glossy.
When the cake is completely cold, pour the ganache over the cake. Use an offset spatula to spread evenly. Chill the cake until ready to serve. store in an airtight container.
